Boiled icing and method of making the same



Patented June 29, 1954 UNITED STATES PATENT OFFICE 2,682,472 BOILED ICING AND METHOD OF MAKING THE SAME Wiltz Walker Wagner, No Drawing. Application Serial No. 11 Claims. (01. 99139) This invention relates to ponents for making the same as well as methods Boiled icings as heretofore ave always had a tendency to breakdown, weep and which could not successfully meet the requirements for entities capable of shipment.

is slightly hymay be utilized as an entity in New Orleans, La.

July 2, 1951, 234,909

The flavoring components may of course be varied.

The icing base desirably with added sugar and water is incorporated with a sugar sirup to The following is a typical exemplary formulafor producing a boiled icing from the icing base as given above. A sugar sirup is produced for example from Granulated sugar oz. by weight 28 Glucose oz 10 Water 0z 8 by heating in an open kettle to 200 F.

The icing base mix may be as follows (in parts by weight) Ounces Granulated sugar 4 Icing base as above 3 Water 4 Pinch of salt. Vanilla to taste. Gelatin A;

These latter ingredients are thoroughly mixed and added to the sugar sirup while the latter is tures specified should be used.

Having thus set forth my invention, I claim:

proportions to give of a fine white powder.

in w

a 2. The icing base of claim 1 in which the gum is gum acacia.

3. A stable non-separating boiled icing comprising the base of claim 1 incorporated with a sugar sirup and flavoring ingredients in amount to give a stable, fluffy, smooth boiled icing of fine grain.

4. The icing of gum acacia.

5. A method of making a base which comprises in proportions to give an icing base, egg albumen and an edible water soluble gum, then incorporating calcium sulphate and sodium aluminum sulphate, adding desired flavoring components, and then incorporating powdered sugar and starch to give a fine white powder.

6. The method of claim is gum acacia.

I. The method of making a stable non-separating boiled icing which comprises heating a sugar sirup to about 200 F. and incorporating therewith by mixing the icing base of claim 1 in proportions to give a stable, fiufiy, smooth boiled icing of fine grain.

8. The method of making a stable non-separating boiled icing which comprises heating a sugar sirup to about 200 F. and incorporating therewith by mixing the icing base of claim 1 in claim 3 in which the gum is stable boiled icing 5 in which the gum 4- proportions to give a stable, fluffy, smooth boiled icing of fine grain.

9. The method of making a stable non-separating boiled icing which comprises heating a sugar sirup composed of sugar, glucose, and water to about 200 F. and incorporating by mixing therewith the icing base of claim 1 in admixture with sugar and water all in proportions to form a stable, fluffy, smooth boiled icing of fine grain.

10. The method of claim 9 in which the gum is gum acacia.

11. The method as in claim 10 in which the icing base component is incorporated portionwise into the sirup.

References Cited in the file of this patent UNITED STATES PATENTS Edition, Harcourt, Brace and Co., New York, pages 433 and 434. 

1. A STABLE BOILED ICING BASE COMPRISING EGG ALBUMEN, AN EDIBLE WATER SOLUBLE GUM, CALCIUM SULPHATE, SODIUM ALUMINUM SULPHATE, POWERED SUGAR AND STARCH AND FLAVORING INGREDIENTS IN PROPORTIONS TO GIVE AN ICING BASE, IN THE FORM OF A FINE WHITE POWDER. 